Homemade Yogurt Reviews

by Megan O. Steintrager

Epicurious
April 2012

4/4

reviews (32)

88%

make it again

Photo by Ma'ayan Rosenzweig

Store-bought yogurt may be convenient but it can't compare to the mild creaminess of homemade. The good news is that making yogurt is incredibly easyas long as you keep your tools clean and don't jiggle the mixture while it's setting, it's almost foolproof. Plus, it's a fun science project for experimenters both young and old.

Homemade yogurt requires very little special equipment. You can invest in a yogurt maker but there are many potential incubators you might already own, such as a thermos. Alternatively, you might use a covered container, set in a conventional oven (preferably with the light on), a microwave, a cooler (place jars of hot water inside to help maintain a warm environment), or a slow cooker (preheat the slow cooker but turn it off to incubate). Another option is to simply swaddle the covered container with a heating pad, blanket, or towel.

And while yogurt requires at least five hours to incubate, there's only about 30 minutes of active time. You can even make the yogurt before going to bed and let it incubate overnight.

For your first few batches, we recommend treating yourself to whole milk, because it produces a naturally thick final product. However, yogurt can be made with skim or low-fat milkit just will probably be a bit thinner than store-bought varieties, which often contain thickeners.

For more on making yogurt at home, see Megan O. Steintrager's complete primer, How to Make Yogurt.

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Reviews

users rating4/4

Tonight is the second time I make this recipe, it's easier and better than the one from my yogurt maker's recipe. Also, I like to have the worm yogurt just from the yogurt maker, particular in the winter morning.
Thanks!

Help! My yogurt is like soup. I have followed the instructions to the T, used a thermometer, fresh quality starter, heating pad, and let is sit for 7 hours and the in the fridge overnight. I have made it twice now with the same results.

Thank you so much , I followed your recipe and made my homemade yoghurt. I used milk powder and water to make into 6 cup of milk and with 4 -5 spoons of yoghurt, turned out so, so good and cheap !! I used my Yoghurt maker to make them. Thanks again.

This is a good recipe except for the fact that the fat content in the starter you use IS important. For the creamiest end result use plain Greek yogurt as a starter. Also, save some of what you made for a starter for your next batch. You don't need a thermos. When you have added the starter, take the pot off the stove and wrap it in a blanket and set it where it won't be toppled over (I put it in the bedroom) and let it sit overnight. Great, homemade yogurt!

I've been making yogurt for decades. I use a 1-qt. Yogomagic maker that I bought about 30 years ago. I heat the milk to 110* - I've never heated it beyond that and then cooled it. It comes out tart and creamy every time, but needs to sit in the fridge for a few hours to set.

Yes you can use soy milk. i just started making my own yogurt and am hooked! As far as sweetening your yogurt, you must sweeten to taste before you eat it. I use honey, maple syrup etc. Soy is sweeter than cow's milk. Didn't have success with Almond Milk. You can use Goat Milk too!

I made yogurt once before in a similar way with the help of an Iranian friend, and I've been wanting to do it again ever since. I was delighted to find this recipe with a little more detail than my memory allowed for. It's so delicious.

I've been making my own yogurt for years now. We like the Organic Valley brand. I use 1/2 & 1/2 because we like our yogurt thick and I prefer not to strain. We share the whey that accumulates with our dogs, which they like. I use Yogourmet starter following their directions placing the resulting mixture on a preheated heating pad. It is then covered with a wool blanket and it generally done in 4-1/2 hours. If your yogurt is tart it has fermented too long.

Been on an Indian cuisine kick lately. Raita was in order. Made the yogurt as directed with a starter of store bought plain yogurt and 4% milk. Used my candy thermometer for to get the right temp. Incubated in my old camping Colemen thermos. Did not disburb for 5 hours. Turned out great. The raita was spot on, with some grated cucumber, diced fresh tomato, ground cumin and a diced Thai chili pepper. Will reserve some of my yogurt as a starter for the next time. Think I'll try some homemade granola to go along with the next batch.